Raspberry Delight

Crust:
2 1/4 c flour
2 Tbsp sugar
3/4 C butter or margarine, softened

Blend until smooth, press into an ungrease 9x13 baking pan. Bake at 300 degrees 20-25 minutes. Cool completely.

Filling:
1 80z package cream cheese softened
1 C powdered sugar
1 tsp vanilla
1/4 tsp salt
2 C cool whip

In a bowl beat cream cheese, powdered sugar, vanilla & salt until smooth. Fold in the
cool whip. Spread over the crust.

Topping:
1 6 oz package raspberry jello
2 C boiling water
2 packages (10 oz each) sweetened frozen raspberries.

Dissolve jello in the boiling water, stir in the frozen raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over the filling. Refrigerate until set. Cut into squares to serve & top with cool whip.